Account Login

*This is not a valid name.*A name, account number or email is required.*This is not a valid account number.*An account number, name or email is required.*This is not a valid email address.*An email, name or account number is required.Password:*The password must be at least 6 characters.*A password is required.Forgot your password?

The Spiced Bam Bam is the 2017 Christmas release for Husk distillers, a rum and gin distillery located in Northern New South Wales. A spiced rum designed to be drunk neat – but also produced in conjunction with bartenders for mixing – there are just 1,500 bottles in batch one.

This was distilled in 2013 from that year’s sugar cane harvest, with the barrels coming to maturity in July 2017. The resulting rum was then infused with botanicals including roasted wattleseed, native ginger, mandarin, orange, cinnamon quills and Tahitian vanilla beans for four months.

The creation of distiller Quentin Brival, the Spiced Bam Bam is the second release in Husk’s North Coast Bar Series.

Husk’s first release – a single barrel – sold out immediately upon release in 2015. An unaged Cane Spirit release, the first in their bartender series, was released in the fourth quarter of 2016. Their Tumbulgum rum was released in 2016.

Husk Distillers also produce the popular Ink Gin, launched in 2015, to compliment their quietly-maturing rum stocks. They began building a new distillery in October 2016, having outgrown their original small converted-shed operation.

A gift pack collection featuring three 200ml bottles of single malt whisky from the Bruichladdich distillery.

One of Islay’s most progressive and exciting distilleries, the pack features their unpeated Classic Laddie and Islay Barley expressions with the heavily peated Port Charlotte Scottish Barley. They’re all bottled at 50%.

Comes in a glorious box, with booklet explaining the distillery and its philosophy.

Bruichladdich on Islay, one of Scotland’s most famous whisky producing regions, is one of the country’s most progressive distilleries. Transparent in their practises and intrinsically tied to their land they distil three types of whisky: the unpeated Bruichladdich namesake, peated Port Charlotte and ultra-peated Octomore.

A great value blended Irish whiskey that has been matured in three different types of cask.

This has been vatted from whiskeys matured in virgin oak, ex-bourbon casks and ex-Oloroso sherry casks.

This blended whiskey takes the name if a new distillery which owners Brown-Forman re-opened earlier this year after two years of restoration. While the now-working distillery in Meath is building up its stocks, Slane is sourced from other whiskey distilleries in Ireland.

Tasmania’s Hartshorn distillery are believed to be the first in the world to distil spirits from sheep whey, a bi-product of their cheesemaking.

Head distiller Ryan Hartshorn spent two years learning how to convert the complex sugars held within the whey protein into basic sugar to then ferment into alcohol and distil. It is believed that this is the only distillery in the world to make spirits from whey.

It is distilled through a tiny 50 litre glass still, with a small amount selected for maturation in American oak barrels.

Bottled at 50% ABV, this is a creamy, soft vodka with vanillas and elegance. Designed to be drunk straight.

Released only in December, head distiller Ryan Hartshorn has gone all out on these individually hand-painted and decorated bottles.

The base spirit is made from sheep’s whey, from the family’s dairy farm.

Hartshorn spent two years learning how to convert the complex sugars held within the whey protein into basic sugar to then ferment into alcohol and distil. It is believed that this is the only distillery in the world to make spirits from whey.

Following on from the success of the vodka, Ryan turned his hand to a gin.

Outside of juniper, as many hand-harvested Tasmanian native botanicals as possible.

“I discovered some very impressive native berries, leaves and seeds however they could only be wild harvested which meant I could not get enough quantity to make it practical enough for an ongoing production,” he said.

“I have still been able to use some Tasmanian native botanicals however I have now broadened the list to only Australian native botanicals (plus the juniper). I am using six native Australian botanicals with three of them never used before in any other gin.”

The exact way Seedlip is made is kept a secret, although we do know distilling is involved. In their own words, “We have developed a coveted distillation process with our master distiller for each individual botanical using a process of cold maceration, copper pot distillation, blending, cold compound filtration and time.

“We are transparent about our ingredients but as you’ll appreciate with being the first people to do it, not all the details of our methods.”

The exact way Seedlip is made is kept a secret, although we do know distilling is involved. In their own words, “We have developed a coveted distillation process with our master distiller for each individual botanical using a process of cold maceration, copper pot distillation, blending, cold compound filtration and time.

“We are transparent about our ingredients but as you’ll appreciate with being the first people to do it, not all the details of our methods.”

A single cask rum from the Black Gate distillery in New South Wales’ greater west.

Refinery molasses has been distilled through a copper pot still and then matured for over two years in casks that previously held whisky, before that sherry.

Offered at 40 percent, rather than the distillery’s usual 50 percent, cask 19 is a more approachable (and affordable) entry into one of Australia’s best new rums.

Thick and fruity, with mild sherry and treacle influences.

Black Gate is located in Mendooran in country New South Wales, between Dubbo and Coonabarabran. It is run by husband-and-wife team Brian and Genise Hollingworth, with Genise playing a strong role in the rum distillation. She's one of only a handful of female distillers in Australia.

Black Gate BG022 is a post-cask whisky release from the country New South Wales distillery and part of their second wave of releases.

A single cask expression and their second ever port cask release, this was matured in a 100 litre ex-port cask. Distilled October 2014 and bottled November 2017, at 50% it yielded 199 individually numbered bottles.

Limited quantities.

Located in Mendooran, not far from Dubbo in New South Wales' Greater West, Black Gate have earned themselves cult status amongst drinkers with their single malt and rum expressions.

Often single cask, Brian and Genise Hollingworth are currently managing to fill just 15 casks a year - that's well up on the original three-or-so they were managing – hence the demand for their releases.

The small town of about 300 people has a unique climate for whisky and wide temperature variations ensure lots of interaction between the whisky and the cask.

That intensity is matched by Black Gate's heavy spirits which is achieved by late spirits cuts. The inspiration comes from the Hollingworth's penchant for big, smoky Scottish whiskies and Black Gate's releases have so far been on the heavier side of the Australian whisky spectrum.

Pages

Newsletter

NSW Liquor Act 2007: It is against the law to sell or supply alcohol to,or obtain alcohol on behalf of, a person under the age of 18 years.We support the responsible service of alcohol. License No. LIQP700352647